Jerk chicken recipe

The secret to this succulent, barbecued jerk chicken is letting it soak up all the spices in the marinade for at least 24 hours. It's well worth the wait.

Ingredients

1 free-range chicken (appox 1.8kg/4lbs)

2 cloves of garlic

3 spring onions

0.5 Scotch bonnet pepper (preferably Jamaican yellow variety)

0.5 tsp fresh thyme

2 bay leaves

0.5 tsp freshly ground pimento (allspice)

0.2 tsp grated nutmeg

0.5 tsp sea salt

0.2 tsp freshly ground black pepper

100 g brown sugar

1 tsp vegetable oil

1 free-range chicken (appox 1.8kg/4lbs)

2 cloves of garlic

3 spring onions

0.5 Scotch bonnet pepper (preferably Jamaican yellow variety)

0.5 tsp fresh thyme

2 bay leaves

0.5 tsp freshly ground pimento (allspice)

0.2 tsp grated nutmeg

0.5 tsp sea salt

0.2 tsp freshly ground black pepper

3.5 oz brown sugar

1 tsp vegetable oil

1 free-range chicken (appox 1.8kg/4lbs)

2 cloves of garlic

3 spring onions

0.5 Scotch bonnet pepper (preferably Jamaican yellow variety)

0.5 tsp fresh thyme

2 bay leaves

0.5 tsp freshly ground pimento (allspice)

0.2 tsp grated nutmeg

0.5 tsp sea salt

0.2 tsp freshly ground black pepper

3.5 oz brown sugar

1 tsp vegetable oil

Details

Cuisine: Caribbean

Recipe Type: Chicken

Difficulty: Easy

Preparation Time: 20 mins

Cooking Time: 75 mins

Serves: 6

Step-by-step

Blend all the ingredients for the jerk marinade together (everything except the chicken) in a blender or food processor.

Cut chicken lengthways through breastbone and spatchcock. Put three slices in each breast and thigh.

Rub the jerk marinade all over the chicken, ensuring it gets into all nooks and crannies.

Clingfilm (plastic wrap) the chicken tightly and leave the chicken for at least 24 hours (preferably 48) in the fridge.

Light the charcoal in the barbecue. Be patient in lighting and getting the charcoal to the right temperature (no flames, just simmering white coal) before starting to grill.

Cook the chicken on slow, indirect heat for 60 minutes by placing the charcoal on one side of the grill and chicken on the other, and finish off by lightly colouring the skin over direct heat (for around 15 minutes). Optional: throw in a handful of soaked woodchips on to the coal to get a smoky flavour and cover the chicken with few bay leaves for added aroma.

Chop the chicken into 2-inch pieces using a large cleaver before tucking in.